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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 green onions, chopped
  • 1/2 -- red or white onion, chopped
  • 1 -- celery stalk, chopped
  • 3 large carrots, chopped
  • 4 ounces finely chopped shaved deli ham
  • 3 cups water
  • 3 cups reduced-sodium chicken broth
  • 1 cup wheatberries, rinsed
  • 1 -- Parmigiano Reggiano cheese rind (optional)
  • 2 bay leaves
  • 1/2 teaspoon salt
  • -- Freshly ground black pepper
  • 1 -- (14-ounce) can diced tomatoes with basil
  • 1 -- (1-pound) bag kale, chopped
  • 4 toasted pita breads

Instructions

  1. Heat oil in a large saucepan or Dutch oven. Add onions, celery, carrots and ham. Sauté 10 minutes. Add water and next 6 ingredients (water through pepper).
  2. Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. The longer the soup sits with the cheese rind, the more intense the flavor.
  3. Serve with toasted pita bread

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The recipe was originally published as Winter Minestrone Soup on Relish.com

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